Dal Dimma~ AlifBe ~ 18
Dal Dimma or Dal Mung is a mix of whole mung, chana dal, mung dal, cooked separately and assembled for serving. It is a popular Sindhi street food.
Ingredients
  • Serves 3
Mung
  • Whole Mung 1 cup
  • Salt as per taste
  • Green chillies 2 or as as needed
  • Turmeric powder ¼ tsp
  • Garam masala powder (I used Abana's GM) ½ tsp
  • Ghee / oil for tempering
  • Red chilli powder ¼ tsp
  • Cumin seeds ½ tsp
  • Asafoetida 2 pinches
For chana dal
  • Chana Dal ¾ cup
  • Salt as per taste
  • Turmeric Powder ¼ tsp
  • Green chillies 1-2
  • Ghee/oil for tempering
  • Cumin seeds ¼ tsp
  • Asafoetida a pinch
  • Abana's Dal Pakwan Masala 1 heaped spoon
  • Cumin seeds ½ tsp
Mung Dal
  • Mung dal (split yellow) ½ cup
  • Salt as per taste
  • Turmeric powder ¼ tsp
  • Ghee/Oil for tempering
  • Red chilli powder ½ tsp
  • Black pepper powder ¼ tsp
For Serving
  • Boiled potato chopped 1
  • Small Boiled beetroot chopped, 1
  • Small Tomato chopped, 1
  • Small Onion Chopped 1
  • Mint coriander chutney
  • Sour Tamarind chutney *
  • Amchoor powder for garnish
  • Fried or Roasted Green chillies 3-4
Method
  1. Rinse well and soak Mung, chana dal and mung dal, separately for few hours.
  2. Cook each dal separately using salt, chilliies and turmeric powder, till done.
  3. If using Abana Dal pakwan masala, then add it while boiling Chana dal.
  4. You can cook each dal in a pressure cooker or slow cook in a pan.
  5. Mung and Chana dal are bit mushy but not completely mashed, while mung dal is cooked till buttery smooth.
  6. In Whole mung, add a tempering of ghee/oil, cumin seeds, hing, red chilli powder and mix well. Add some garam masala powder.
  7. In Chana dal, add a tempering of ghee/oil, cumin seeds, hing and chilli powder and mix well. Remember not to overcook or over-mash this dal.
  8. In mung dal, add a tempering of ghee/oil and red chilli powder. Add black pepper powder and mix.
  9. Consistency of all three should not be very runny.
  10. Chop salad vegetables and season with salt, pepper, chilli powder and amchoor/chaat masala.
  11. *To make Sour Tamarind chutney just soak some tamarind in water, squeeze well and discard the pulp. Season the tamarind water with salt, chaat masala, chilli powder and hint of sugar.
  12. While serving, pour some whole mung in a bowl, some chana dal on one side and mung dal on other side, garnish with some Abana Dal masala, Amchoor powder, chilli powder, salad vegetables, chutneys and dried or roasted whole chillies.
  13. Serve hot with bread, roti or Koki.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/05/dal-dimma-or-dal-mung/